Description
A flavorful and hearty Pastalaya recipe featuring smoked sausage, a classic Cajun seasoning blend, and penne pasta simmered together in a rich sauce, perfect for a comforting main course.
Ingredients
Scale
Main Ingredients
- 1 Tbsp vegetable oil
- 1/2 lb smoked sausage (preferably Andouille)
- 2 cloves garlic
- 1 10oz bag frozen "seasoning mix" (onion, bell pepper, celery)
- 1 15oz can diced tomatoes
- 1/2 Tbsp Creole seasoning
- 1/2 tsp oregano
- 1/2 tsp smoked paprika
- 1/4 tsp thyme
- Freshly cracked pepper (about 20 cracks)
- 2 cups chicken broth
- 1 cup water
- 1 lb penne pasta
- 2 Tbsp half and half or cream
- 1/2 bunch fresh parsley
- 1/2 bunch green onions
Instructions
- Brown the Sausage: Slice the smoked sausage into thin rounds, cutting any larger pieces in half. Add the sausage and vegetable oil to a large pot and cook over medium heat until well browned, about 5 minutes.
- Sauté Aromatics: Mince the garlic cloves and add to the pot. Sauté for one minute until fragrant. Add the frozen seasoning mix and cook until heated through, about 3-5 minutes.
- Add Spices and Liquids: Stir in the diced tomatoes with juices, Creole seasoning, oregano, smoked paprika, thyme, freshly cracked pepper, and the penne pasta. Pour in the chicken broth and water, stirring to combine everything evenly.
- Simmer the Pasta: Cover the pot with a lid and increase heat to medium-high until boiling. Stir briefly, cover again, reduce heat to low, and simmer for 12 minutes or until pasta is tender. Stir every few minutes to prevent sticking and keep the lid on quickly to maintain simmer. If still soupy at 8 minutes, simmer uncovered for the last few minutes to thicken.
- Prepare Garnishes: While pasta simmers, chop the parsley and slice the green onions.
- Finish and Serve: Turn off the heat and stir in half and half or cream. Add most of the parsley and green onions, saving some for garnish. Serve hot, sprinkled with the reserved herbs.
Notes
- The "seasoning mix" is a frozen blend of onion, bell pepper, and celery (the Cajun trinity). For fresh, use one yellow onion, one green bell pepper, and two celery stalks finely chopped.
- Creole seasoning can be store-bought or homemade; homemade blends may require additional salt as store-bought versions tend to be saltier.
- Stirring frequently during simmering prevents pasta from sticking and helps achieve the perfect sauce consistency.
- Use penne or other sturdy pasta shapes that hold up well during simmering in liquids.
- Half and half can be substituted with cream or a dairy-free alternative, adjusting the richness accordingly.
Nutrition
- Serving Size: 1.5 cups
- Calories: 472 kcal
- Sugar: 6 g
- Sodium: 715 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 66 g
- Fiber: 4 g
- Protein: 19 g
- Cholesterol: 45 mg
